CHARTZIN

​

The chartzin (big copper cauldron) was one of the main cooking vessels of the Cypriot household. This versatile vessel had two hanging handles near the rim and its base was rounded, so as to fit in the open space of the hearth. In the chartzi they used to prepare large quantities of food, which were usually consumed during festivities such as weddings and christenings. Written sources of the 18th and 19th centuries sometimes mention the chartzin as being tou galatou (for the milk), probably because it was used to produce halloumi (Cyprus cheese) or trahanas (a mixture of crashed grain and fermented milk). Ppalouzes (Cyprus grape jelly) and resi (a meat and wheat porridge served at wedding feasts) are still prepared in the chartzin, as it was done in the past. Another use of the chartzin was for boiling large quantities of water, which were necessary for washing clothes. The size of the chartzin depended on its intended use, but its diameter often ranged from 1 to 1,25 meters (40-50 inches).